This is a very simple recipe for pickled beets from Elizabeth Corkery, of Groton, Massachusetts. The cooking process prevents the bleeding usually associated with working with beets and is much easier than roasting beets in the oven and peeling them afterwards. These beets get better as they sit in the refrigerator. They look very pretty in a pressed glass dish. Note:
Leave part of the top stem and tail on beets to prevent them from bleeding during cooking. Golden beets or candy cane beets make a nice presentation with less bleeding. source unknown
Wash beets. Trim any long stems. Leave about 1 inch of stem. Don’t trim tails Bring a pot of water to a boil over medium heat. Add beets, and return to a boil. Cook about 35 minutes or til blade of small knife can be inserted into beets easily. Remove beets from pot and let cool. Peel and cut into 1/4 inch thick rounds.
Mix vinegar, sugar, salt, and cloves in nonreactive pan. Bring to boil, reduce heat and simmer 5 minutes, stirring with a wooden spoon. Add beets and onion and simmer another 5 minutes. Remove from heat and put in a glass container. Cool completely, cover and refrigerate overnight. Pickled beets are best served the next day. Store leftover beets in refrigerator. Makes 4 cups